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It’s my birthday at the end of the month so I’ve been trialing a few cakes. I want to try and persuade my work colleagues that vegans don’t just live off dust 😉

I’d heard very good things about the new Lotus Biscoff Spread (http://www.lotusbiscuits.co.uk/lotus-products/spreads/) via the Vegan Groups on Facebook, so when I saw a jar in the shops I couldn’t resist. Facebook was right, this stuff is gorrrrrgeous! So gorgeous in fact that I had to invent a cake to put it into. This one is definitely a contender for the birthday bake-off!

Chocolate and Lotus Spread cinnamon cake:

Ingredients:

¾ x cup

vegan marg

¾ x cup

sugar

3 x tsp

“No Egg” in 6 tbsp. water (http://www.orgran.com/products/174/)

4 x tbsp.

soya milk

1 x tsp

cider vinegar

1 1/3 x cups

self-raising flour

1 x tsp

baking powder

2 x tsp

cinnamon

2 x tbsp.

Lotus Biscoff spread (plus extra for decorating)

2 x tbsp.

Vegan friendly chocolate spread (have a Google search if you don’t already have a favorite brand!)

Method:

Preheat the oven to 180oC

Put the marg, sugar, No Egg, soya milk and cider vinegar into a bowl and whizz up until a pale batter is formed (it might look slightly “curdled” but don’t worry).

In another bowl, mix the flour, baking powder and cinnamon together.

Add the dry ingredients to the batter a spoonful at a time and fold in until thick and thoroughly mixed.

Pour half the mixture into a well-greased baking pan. Dollop in blobs of the Lotus Spread and chocolate spread. Pour the rest of the mixture on top and swizzle around using a skewer.

Bake for 35 – 45 minutes, depending on the dimensions of your tin. A skewer will come out of the centre of the cake clean once cooked. If the outside of the cake is browning too fast, wrap in foil.

Allow to cool in the tin for 10mins before turning out onto a wire rack.

Once completely cool, you can decorate. Using a butter knife, I alternated blobs of Lotus and chocolate spread to make a pretty pattern.

My favorite part of this cake is the slightly chewy crust and of course the Lotus – chocolate spread topping. Enjoy!

What compliments the British summer time better than a bowlful of succulent, sweet strawberries?

Plump and juicy, perfect with a little sugar and a splash of soya cream. Or in a delicious, creamy breakfast smoothie. Or in a beautiful vanilla and strawberry loaf cake!

A little bit like banana bread (without the banana, bleurgh!), this cake is crusty on the outside and marvellously mmm…. mmmoi, mooiss…. nope, I can’t say it. That word is too GROSS!

Unlike this cake, which is gorgeous and has a centre which is the opposite of dry :p

Vanilla and strawberry cake

Ingredients:

2 x cups flour

3 x tsp vanilla essence

1 x tsp baking powder

0.5 x cup vegetable oil

0.5 x tsp bicarbonate of soda

0.5 x cup soya milk

1 x tsp salt

0.5 x tsp cider vinegar

1 x tbsp. white sugar

1 x cup chopped strawberries (30 – 40 strawbs)

2 x tbsp. maple syrup

Plus extra for decoration.

Method:

Pre-heat the oven to 170oC.

De-stem and chop the strawberries. Place in a bowl and mix with the sugar before mashing slightly. Leave to one side.

In a large bowl, mix the flour, bicarb, baking soda and salt with a wooden spoon.

Next, stir in the strawberries and wet ingredients. Keep stirring until thoroughly mixed. You should end up with a thick and glossy batter that is smooth apart from the strawberry chunks.

Pour into a greased baking tin and wrap in foil.

Bake for 50 – 60 minutes, or until a skewer comes out clean. Be sure to take the foil off the cake after 30 minutes.

When ready, leave to stand for 5 mins before turning out of the tin onto a cooling rack. Once cooled, you can add the icing.

Icing

Ingredients:

3 x tbsp. icing sugar

1 x tsp vanilla essence

1 x tsp soya milk

Method:

Put the icing sugar into a bowl and add the vanilla essence. Stir in the soya milk a little at a time until a thick but spreadable paste is formed. Spread over the cake and decorate with slices of strawberry.

And the perfect way to enjoy this cake is with a nice cuppa tea, whilst watching a couple of bouncing bunnies ♥ Here’s introducing my Bezzie’s wonderful little furry friends. These fella’s eat even more kale than I do!

Remembering back to my childhood days l couldn’t resist turning these little gems into ‘butterfly’ cakes and I’m glad I did because I think they turned out super cute. I made these to take into work but didn’t tell people that they were devoid of eggs and dairy. They went down very well and people were still talking about them the next day!

I couldn’t find a recipe that I really liked the look of so I adapted several including a couple of non-vegan ones. I’m glad to say that I was very happy with the results. Rich, moist (hate that word!) and well and truly sticky!

Add the icing sugar and blend on a medium speed on your mixer until completely combined (cover with a tea towel to prevent a cloud of icing sugar from covering your kitchen!)

Scrape down the bowl, add the vanilla extract and continue to blend for one more minute.

Assembly:

When the cupcakes are cooled – and not a moment sooner- use a teaspoon to carve a circular piece of cake out of the middle of the top of each. Keep the little circles safe as you’ll be cutting each in half to create the butterfly ‘wings’.

Next, add the caramel to the hole in each cake. I would recommend adding just a teaspoon’s worth to begin with to make sure there is enough to go around, then top up with whats left.

When you’re done being saucy, its time to add the buttercream. I used a piping bag to be posh. (Not that I looked posh as I got the bloomin’ stuff EVERYWHERE!)

Finally, position your wings into the buttercream and decorate with the caramel chips.

The next time someone tells me how they can’t understand why all vegans aren’t super skinny… I’m going to link them to this entry!! 🙂